Blended soups usually freeze well. I often keep frozen chicken and hamburger patties and various frozen vegetables on hand because even though they aren't precooked, I can cook a serving or two of them at a time quickly.

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The freezer is your friend! In my experience, almost everything can freeze, so it's easier to think about the few things that won't. For example, dishes where texture is important can often lose crunch/crispiness when reheated. Other than that, I've never had a problem freezing Whole 30 ingredients or meals. Good luck!

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The freezer is your friend! In my experience, almost everything can freeze, so it's easier to think about the few things that won't. For example, dishes where texture is important can often lose crunch/crispiness when reheated. Other than that, I've never had a problem freezing Whole 30 ingredients or meals. Good luck!

Yep, I freeze darn near everything... I never cook anything without factoring in at least 2-3 pint sized mason jars to go in the freezer... the only thing I don't freeze is zuchinni, lettuce, cukes... watery veggies... everything else is fair game and sometimes the texture changes a bit but I find reheating in a skillet will take up the extra liquid and fix a bit of a texture issue